I’m reblogging this, because if I don’t, I’m going to kick myself in the pants and I hate pants.
In the mood for a crunchy and satisfying snack? Stay clear of the potato chips and processed crackers by making this delicious and nourishing treat! Chickpeas are a wonderful source of folate, fiber, protein, iron, and zinc. The sea salt gives this snack some added flavor and a boost of trace minerals. Enjoy!
Crunchy Curry Chickpeas
- 2 cans low-sodium, organic chickpeas
- 2 Tbsp coconut oil
- 2 Tbsp curry powder
- Sea salt to taste
Preheat your oven to 400 degrees Fahrenheit. Rinse the chickpeas off with water and let them dry. In a large bowl, mix the melted coconut oil and curry powder together. Add the chickpeas to the bowl. Using your hands, gently mix them around to make sure they are all coated in the oil and spice. Spread the chickpeas on a baking sheet lined with parchment paper. Sprinkle with sea salt. Bake for about 30 – 40 minutes…
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